Pickled Garden Relish
|Cauliflowerets||3 Cup (48 tbs) (1-Inch Pieces)|
|Carrots||2 Medium, cut into 2 x 1/4-inch strips|
|Water||1⁄4 Cup (4 tbs)|
|Red pepper||1 Medium, cut into 2 x 1/4-inch strips|
|Celery stalks||2 , sliced 1/2 inch thick|
|Green olive/Black olive||2⁄3 Cup (10.67 tbs) (Use Whole Olives, Either Green Or Black)|
|White wine vinegar||3⁄4 Cup (12 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dried oregano leaves||1⁄2 Teaspoon|
In 1 1/2-quart casserole, combine cauliflower, carrots and water.
Microwave at High for 3 to 5 minutes, or until vegetables are hot, but still crisp, stirring once.
Stir in red pepper, celery and olives.
In 2-cup measure, blend vinegar, olive oil, sugar, salt, oregano and pepper.
Pour vinegar and oil mixture over vegetables.
Chill for at least 8 hours or overnight.
Drain before serving.